Tuna with Ancho Fig Sauce
Servings
12Serving size
4 ounces tuna with 3 tablespoons sauceThis recipe does not make very good leftovers. The sauce keeps well for about 2 weeks in the refrigerator. Note that the sauce makes 12 servings, so the recipe can be made for as few as 1 person – you’ll just have a lot of sauce left over.
Serve with Jasmine Rice or Coconut Rice or Coconut Rice – Low Sodium Version or Jasmine Rice – Low Sodium Version or Brown and Wild Rice or Brown Rice
Serve with Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version or Jasmine Rice or Low Sodium Jasmine Rice
Ingredients
| 1 tsp.. Unsalted butter |
| 1 cup, chopped White onions (diced) |
| 1/2 cup Water |
| 1 pepper Peppers, ancho, dried (dried) |
| 1 Tbsp Lime juice, raw |
| 1 cup Fig preserves |
| 1/4 tsp. Salt |
| 1 spray Spray olive oil |
| 48 ounces Fresh tuna (1 4-ounce steak per serving) |
| 3 cup Coriander (cilantro) leaves, raw (2 Tbsp per serving) |
Instructions
Add the water and vegetable stock and simmer over a low medium heat.
Place the ancho chili in a steamer and steam for about 5 minutes until tender. Remove and carefully seed the chili and dice.
Add the chili to the simmering onions and cook for about 5 minutes until they begin to soften.
Add the lime juice, fig preserves and simmer for about 15 minutes. Place sauce in a blender and blend until smooth.
Grind fresh pepper over each side of the tuna.
Heat a non stick grill pan or a large skillet over high heat. Spray the pan lightly with olive oil. Add the tuna steak to the hot pan. Sear for about two minutes on each side.
Add 3 Tablespoons of sauce to the pan for each tuna steak. Reduce the heat and cook for about 2 - 3 minutes on each side.
Serve topped with the sauce and then 2 Tablespoons of fresh cilantro.
Serve this recipe with one of these starch side dishes.
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The combination of the sweet, sticky fig preserves with the smoky spice of the ancho chili is perfect. There’s enough sauce for twelve servings, but this keeps well and goes great over grilled chicken or roasted pork tenderloin also.